Side Pannel
Jimmy Carter's Super Southern Fried Chicken
Jimmy Carter's Super Southern Fried Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 2 qt Vegetable shortening
- 3 Frying chicken (2 1/2 lb
- Ea)
- 2 c Flour
- 2 tb White cornmeal
- 2 tb Salt
- 2 ts Fresh ground white pepper
Directions
In a large, well-seasoned cast-iron skillet, heat shortening to 375 .
Wash chickens and dry well, using a kitchen towel. Cut each into 8
serving pieces. In a large mixing bowl, combine flour with cornmeal,
salt, and pepper; dredge chicken and set on paper towels. Fry
chicken in hot oil, turning to brown evenly on all sides. (This will
take from 10-12 minutes; white meat will cook faster than dark meat.)
As each pieces becomes golden brown and tender, transfer to paper
towels to drain. Keep chicken hot until serving in a preheated 350
oven; set well drained pieces on an ovenproof serving platter on
middle shelf of oven with the door slight ajar. For cold fried
chicken allow to cool, then wrap tightly and refrigerate overnight.
Serve with mashed potatoes, brown gravy and corn on the cob.
Wash chickens and dry well, using a kitchen towel. Cut each into 8
serving pieces. In a large mixing bowl, combine flour with cornmeal,
salt, and pepper; dredge chicken and set on paper towels. Fry
chicken in hot oil, turning to brown evenly on all sides. (This will
take from 10-12 minutes; white meat will cook faster than dark meat.)
As each pieces becomes golden brown and tender, transfer to paper
towels to drain. Keep chicken hot until serving in a preheated 350
oven; set well drained pieces on an ovenproof serving platter on
middle shelf of oven with the door slight ajar. For cold fried
chicken allow to cool, then wrap tightly and refrigerate overnight.
Serve with mashed potatoes, brown gravy and corn on the cob.
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